KOMPAS.com – Capcay vegetable soup is always the right choice for a healthy dinner menu, especially during Christmas celebrations.
The combination of a variety of fresh vegetables and warm sauce makes it a delicious and healthy dish.
With a savory taste and rich nutrition, capcay sauce can complement a warm Christmas meal.
The addition of chicken, shrimp and meatballs makes it even more special to serve with the family.
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This recipe is not only practical, but also flexible because it can be adapted to the ingredients available in the kitchen.
Come on, take a look at the complete recipe for capcay vegetable soup below for a healthier and more colorful Christmas dinner menu, quoted from the book “Favorite Cooking & Snacks” by Niaga Swadaya.
Material:
- 50 gr cauliflower
- 50 gr straw mushrooms
- 100 gr white mustard greens
- 100 gr green mustard greens
- 2 pieces of young corn (baby corn)
- 2 carrots
- 1 chicken gizzard, diced
- A small piece of chicken meat
- 2 medium sized prawns, cut
- 2 meatballs, sliced medium size
- ¼ onion, thinly sliced
- 1 spring onion, cut into 2 cm pieces
- 1 clove of garlic, crushed
- Salt and pepper to taste
- Sufficient cooking oil
- Seasonings and soy sauce to taste
How to Make Capcay Vegetable Sauce
- Clean all the vegetables and cut them according to taste, from carrots, mustard greens, to cauliflower. Set aside.
- Saute the garlic until fragrant. Add a little water, salt, pepper and soy sauce to give the sauce a savory taste.
- Add the chicken pieces, gizzards and shrimp. Stir until cooked and add the meatballs and baby corn. Leave it until it is a bit soft.
- Add cauliflower, mushrooms, onions, Chinese cabbage and green onions. Stir gently and add the seasoning to taste.
- Cook until all ingredients are cooked and the sauce is completely absorbed. Remove and serve capcay soup while warm.
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